Instead of ordering out, turn portobello mushroom caps into individual pizzas that are loaded with flavor but not calories. They will be a huge hit with kids and grown-ups alike.
- 6 large portobello mushrooms, stems removed, washed
- 3 tomatoes, diced
- 3 cloves of garlic, chopped
- ¾ leek, chopped
- ¾ onion, chopped
- 5 ½ leaves fresh basil, chopped
- 1 ½ cup shredded mozzarella cheese
- Fresh parsley
- 1 tablespoon lemon juice
- Preheat the oven to 400° F.
- Spray a sauté pan with cooking spray.
- Add the onion to sauté pan and stir until it's slightly brown.
- Add the tomatoes, garlic, and leek to the onions. Sauté the ingredients for about 20 minutes until the tomatoes are soft.
- Squeeze 1 tablespoon of fresh lemon juice over the ingredients.
- Add fresh basil.
- Spray a baking sheet with cooking spray and place the mushroom caps on the sheet with the bottom side up.
- Add ½ cup of the tomato mixture from the sauce pan into each mushroom and top with ¼ cup shredded mozzarella cheese.
- Bake at 400° F for 12 minutes.
- Sprinkle with fresh chopped parsley.
Other healthful alternatives to traditional pizza crust include zucchini, eggplant, or cauliflower.
Serving Size: ¾ mushroom cap, ½ cup tomato mixture
Amount Per Serving
- Calories: 100
- Fat: 4g
- Saturated Fat: 3g
- Protein: 8g
- Total Carbohydrates: 9g
- Dietary fiber: 3g
- Cholesterol: 11mg
- Sodium: 160mg